I'm not sure that's true. I've seen potato pancakes (not at these restaurants) made with mashed potatoes; I believe latkes are made with grated/shredded ones. So it might be worth specifying sometimes.

Sorry that I do not have any suggestions, but I would like to tack on to that question: I am looking for latkes made from matzoh meal instead of potatoes. Anyone know where to get those? My grandmother made them like that with sugar on top.

hamstrman, You're more likely to find matzoh latkes being served around Passover. Perhaps the re-opened 2nd Avenue Deli will have them. They used to be closed for Passover, but that will probably change now that they will no longer be kosher.

I love good potato latkes but seem to have been on an impossible quest to find good potato pancakes in Manhattan.

The ones I remember that were delicious were from my friend's house whose Yiddish grandmother made them coarsely ground, with onions and mixed with matzoh meal. They were so light and tasty.

The ones I've tried in restaurants are like big greasy tennis balls. Here's what I found:

Sarge's Deli - for shame! Too big with a crust that tastes like fried chicken batter, no oniony or potato taste. Potatos not coarsely grinded

Veselka's - Phooey - stick to the pierog and soups! Veselkas are frozen and then reheated.They still tasted cold and tasteless.

Other restaurants I can't remember but not good tasting latkas or I would have remembered the names.

I'm wondering: Does the type of potato used make a difference? i.e., russet, Idaho, white generic potato? Should the potato be drained of excess water before mixing with batter?Does anyone have any tips or tricks for making delicious latkas at home?